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Traditional Rugelach Recipe

A close-up of a pile of golden-brown Grandma's Rugelach on a white plate, one is cut open showing the jam and nut filling.
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A classic buttery pastry filled with nuts and jam, perfect for Hanukkah celebrations.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  • 1/2 cup apricot jam
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. In a large bowl, cream together the softened butter and cream cheese until smooth.
  2. Gradually add the flour and salt, mixing until just combined. Do not overmix.
  3. Divide the dough into four equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one disc of dough into a circle about 10 inches in diameter.
  6. Spread half of the apricot jam evenly over the dough, leaving a small border.
  7. In a small bowl, combine the chopped walnuts, sugar, and cinnamon. Sprinkle half of this mixture over the jam.
  8. Cut the circle into 8 equal wedges. Roll each wedge tightly from the wide end to the point.
  9. Place the rugelach on the prepared baking sheets.
  10. Repeat with the remaining dough discs, jam, and nut mixture.
  11. Bake for 20-25 minutes, or until golden brown.
  12. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add a tablespoon of sour cream to the dough.
  • Experiment with different fillings like chocolate chips, poppy seeds, or other fruit preserves.
  • These rugelach store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/traditional-rugelach-recipe/